Seared Scallops on Lemon and Spinach Risotto

Okay, some dishes taste wonderful, but they don’t look all that impressive.  Some dishes look all fancy, but don’t taste all that great.  Then there are those dishes that look impressive and taste fantastic.  Those are the ones that I look for.  This, my dear bloggy friends, is one of the later.  Look at it.  Isn’t it pretty? 

If all that prettiness wasn’t enough, it tasted every bit as good as it looked.  AND, the kicker…it was so easy.  Easy.  My favorite word in the English language (when it comes to cooking). 

I found this gem in New Food Fastby Donna Hay.  Donna Hay rarely disappoints me, and once again, she is the queen. 

Seared Scallops on Lemon and Spinach Risotto

• 1 tablespoon oil

• cracked black pepper and sea salt

• 16scallops, removed from the shell (or how ever much was in the bag I had!)

• Lemon and Spinach Risotto:

• 5 1/2 cups vegetable stock (I used chicken)

• 2 tablespoons oil

• 2 cups arborio rice

• 2 teaspoons lemon rind, grated

• 6 /2 oz baby English spinach leaves

• cracked black pepper and sea salt

• parmesan shavings

1. To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.

2. Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.

3. Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.

4. To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.

Serves 4